Cooking Group recipes

Here are a few of the recipes from Wednesday night's cooking group - thank you to Nathaly Baxter for hosting.

Enjoy!

Diana Taylor's Fruit Cocktail
(This is nothing like canned fruit cocktail so yummy and SO SO good for you)
8 grapefruit - individually sectioned and juiced
8 large oranges- individually sectioned and juiced
3 20 oz cans crushed pineapple
1 24-32 oz can peaches (diced juice too)
1 24-32 oz can pears (diced juice too)
1 12oz. can frozen orange juice
1 32oz bottle apricots pureed in blender or 1 quart apricot nectar

Can add any of the following too:
Kiwi fruit
grapes- green red black seedless
1 pomegranate
strawberries
raspberries
chopped maraschino cherries and a little of the "juice"

Just dump all the ingredients together and enjoy. And you don't have to add each type of fruit - whatever you have on hand works. Keeps in the fridge for about 2 weeks. This makes a large batch ie: I make in a big stock pot.

********

Michelle Millet's Apple Spice Cake
1 spice cake box mix
1 can apple pie filling
icing:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup evaporated milk (or you can use regular milk)
1 tsp vanilla
1/4 tsp salt

Make spice cake batter according to package directions. Cut up apple slices and add to batter and put into 2 greased 8" round cake pans or one 9x13 pan. Bake according to package directions.
Icing: bring the brown sugar, butter, and milk to a boil in a small saucepan over medium heat, stirring constantly. Immediately remove from the heat and stir in the vanilla and salt. Beat the icing with a spoon until cool. Poke holes all over the top of the cake with a toothpick and pour the icing over the cake.

*********

Amber Lowell's Grandma's Rolls

1 1/4 cup warm water
2 eggs
1/2 cup shortening
1 tsp salt
3/8 cup sugar (I use 1/4, then a half of 1/4)
4 cups sifted flour
1 Tbsp yeast

Put ingredients into break maker in order suggested by your bread maker (most say liquids then dry, so I put them in the order listed). Put maker on dough setting and let it go. When the maker finishes, take the dough out (make sure to take it out right when the maker finishes or it will overflow). Form the rolls you want, put them on a greased cookie sheet and let rise for 1-2 hours, or until they are about double in size. After they rise, bake them for 10-12 minutes at 400 degrees. You can also make these without the bread maker, but it is just a little more work!

Enrichment Soup Recipes

You asked for it! Below are the soups and yummy dessert served at the RS Birthday Dinner last week.

Tortilla Soup (serves 10)

2 cups chopped onion
2 tsp minced garlic
1-2 tablespoons oil
7 cups chicken broth (paste or bouillon cubes are great too)
2 cans diced tomatoes
1 small can tomato paste
1tsp chili powder
1/2 tsp ground cumin
4 skinless, boneless chicken breasts, cubed
2 cups water
2 cups corn
2 tablespoons lemon juice
2 tablespoons corn starch

1. In a sauce pan, cook onion in oil over medium heat until translucent, add garlic near the end.

2. Meanwhile, bring broth, tomatoes, chili powder and cumin to a boil in a large pot. Add chicken. Reduce heat; cover and simmer for about 5 minutes or until chicken is no longer pink. Add corn and lemon juice.

3. Combine cornstarch and a bit of water until a smooth paste is made; add the rest of water then gradually stir into soup.

4. Bring to a boil again, stirring occasionally as the soup thickens.


Avgolemeno (serves 10)

4 boneless, skinless chicken breasts
14 cups cold water
1 tsp kosher salt
3 cubes of chicken bouillon, or 1 heaping Tbsp. bouillon paste
4 green onions, chopped into thirds
1 carrot, peeled and quartered
2 bay leaves
2 tablespoons extra-virgin olive oil
2 cups finely diced onion
1 1/2 cup white rice
At least 1/2 cup fresh lemon juice
3 large eggs
1 teaspoon freshly ground pepper-or more to taste

1. In a large pot, combine the chicken, water, and salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the green onion, carrot, and bay leaves and continue to simmer until the chicken is thoroughly cooked, about 45 minutes to 1 hour.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring until translucent, about 6 minutes. Remove from the heat and set aside.

3. Remove chicken from the broth, and allow meat to cool. when the chicken is cool enough to handle, chop/shred the meat into bite size portions; refrigerate until ready to use.

4. (This step can be done while the chicken is cooling) Return the broth to high heat; add the rice, onion and bouillon and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Remove bay leaves, carrot and green onion- discard. Add the chicken and reduce the broth to a low simmer.

5. In a separated medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup. While whisking the egg and lemon mixture, slowly pour the 2 cups of broth into the egg mixture. This step is very important. If egg is not well incorporated with the hot broth, the soup will not have a creamy texture and will look unappetizing. Pour the egg mixture into the pot. Stir well to blend. Try to do this last step just before serving.

Lemon Spring Cake

1 Duncan Hines Lemon cake mix
1 3oz box of instant lemon pudding powder
1 lemon and rind of lemon

1. Prepare cake as directed except: use juice of 1 lemon and 3/4 water instead of 1 1/3 cups water. Also add 1 bos of instant lemon pudding powder and lemon rind finely grated.

2. Mix as directed. Placed in greased and floured sheet cake or jelly roll pan and cook for 15-18 minutes at 350 degrees. Check often so as not to overbake.

Frosting

2 3oz boxes of lemon pudding powder
1 1/3 cup whole milk
2 cups whipping cream

1. Beat until smooth and fluffy. Frost cake once it is competely cooled.